Best Moist Banana Bread Recipe (Super Soft & Delicious!)

Why Make This Recipe

This Best Moist Banana Bread Recipe is perfect for anyone who loves the comforting flavor of bananas.

It’s moist, delicious, and incredibly easy to make, making it an ideal treat for breakfast or dessert.

With simple ingredients and straightforward steps, even novice bakers can whip up this delightful loaf.

Plus, it’s a great way to use up those overripe bananas sitting on your counter.

Print Recipe

Moist Banana Bread Recipe

Prep Time20 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 25 minutes mins

Ingredients

• 1/2 cup butter 1 stick, softened
• 1/2 cup brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup mashed ripe banana 9 ounces*, about 2 and 1/2 medium bananas
• 1 cup all-purpose flour spooned and leveled
• 1/2 cup old fashioned oats blended into a powder**
• 1 teaspoon baking soda
• 1 & 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup sour cream
• 1/4 teaspoon cinnamon optional
• 1/8 teaspoon nutmeg optional
• 1/8 teaspoon cloves optional
• 1/2 to 3/4 cup toasted pecans or walnuts optional

Instructions

• Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray or line with parchment paper for easy slicing.
• If you’re using nuts, toast them now. Spread chopped walnuts or pecans on a baking sheet and bake for 5-7 minutes, stirring every 2 minutes until fragrant.Set aside to cool.
• In a large bowl or stand mixer, beat the butter until smooth. Add brown sugar and granulated sugar, then cream together for about 2 minutes until fluffy.
• Add the eggs and vanilla, beating well until fully mixed.
• In a small bowl, mash the ripe bananas with a fork or potato masher until you have about 1 cup. Add the mashed banana to the butter mixture and stir until combined.
• Add 1 cup of flour to the bowl, but don’t stir yet. Blend the old-fashioned oats into a powder in a blender or food processor, then add the oat flour to the bowl without stirring.
• Stir in 1 teaspoon baking soda, 1 and 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the dry ingredients.
• Optional: add 1/4 teaspoon cinnamon, and 1/8 teaspoon each of nutmeg and cloves to enhance the flavor.
• Combine the dry ingredients with the wet ingredients, stirring until just incorporated. Don’t forget to fold in 1/2 cup sour cream.
• If using nuts, fold them into the batter now. Pour the batter into the prepared pan and smooth out the top.
• Bake for 55-65 minutes. Check with a toothpick inserted into the center; it should come out clean or with very moist crumbs.
• Allow the bread to cool on a rack for about 20 minutes before slicing.
• Store covered at room temperature for up to 2 days. If there are leftovers, refrigerate or freeze for later.

How to Make Best Moist Banana Bread

Ingredients

• 1/2 cup butter (1 stick, softened)
• 1/2 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup mashed ripe banana (9 ounces*, about 2 and 1/2 medium bananas)
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup old fashioned oats (blended into a powder**)
• 1 teaspoon baking soda
• 1 & 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup sour cream
• 1/4 teaspoon cinnamon (optional)
• 1/8 teaspoon nutmeg (optional)
• 1/8 teaspoon cloves (optional)
• 1/2 to 3/4 cup toasted pecans or walnuts (optional)

Directions

1. Preheat your oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray or line with parchment paper for easy slicing.
2. If you’re using nuts, toast them now. Spread chopped walnuts or pecans on a baking sheet and bake for 5-7 minutes, stirring every 2 minutes until fragrant.Set aside to cool.
3. In a large bowl or stand mixer, beat the butter until smooth. Add brown sugar and granulated sugar, then cream together for about 2 minutes until fluffy.
4. Add the eggs and vanilla, beating well until fully mixed.
5. In a small bowl, mash the ripe bananas with a fork or potato masher until you have about 1 cup. Add the mashed banana to the butter mixture and stir until combined.
6. Add 1 cup of flour to the bowl, but don’t stir yet. Blend the old-fashioned oats into a powder in a blender or food processor, then add the oat flour to the bowl without stirring.
7. Stir in 1 teaspoon baking soda, 1 and 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt into the dry ingredients.
8. Optional: add 1/4 teaspoon cinnamon, and 1/8 teaspoon each of nutmeg and cloves to enhance the flavor.
9. Combine the dry ingredients with the wet ingredients, stirring until just incorporated. Don’t forget to fold in 1/2 cup sour cream.
10. If using nuts, fold them into the batter now. Pour the batter into the prepared pan and smooth out the top.
11. Bake for 55-65 minutes. Check with a toothpick inserted into the center; it should come out clean or with very moist crumbs.
12. Allow the bread to cool on a rack for about 20 minutes before slicing.
13. Store covered at room temperature for up to 2 days. If there are leftovers, refrigerate or freeze for later.

How to Serve Best Moist Banana Bread

This banana bread is amazing straight from the oven. Slice it warm and add a pat of butter for extra flavor. You can also enjoy it plain, or top it with cream cheese or nut butter. It’s great for breakfast, a snack, or a dessert.

How to Store Best Moist Banana Bread

Keep your banana bread covered on the counter for up to two days. If you have any leftovers, place them in the refrigerator. For longer storage, banana bread freezes well.

Wrap the whole loaf in foil and then in a ziplock bag, or slice and wrap individual pieces for easy thawing later.

Tips to Make Best Moist Banana Bread

• Use very ripe bananas for maximum flavor and moisture.
• Toasting the nuts adds an extra layer of flavor but is optional.
• Don’t overmix the batter to keep the bread from becoming tough.
• Let it cool fully before slicing to maintain its moisture.

Variations

You can customize your banana bread by adding chocolate chips, dried fruits, or swapping out nuts. Experiment with different spices like cardamom for a unique flavor profile.

FAQs

1. How can I tell when my banana bread is done? Use the toothpick test. Insert a toothpick into the center; it should come out clean or with moist crumbs.
2. Can I use frozen bananas? Yes! Just thaw them completely and mash them before adding to the batter.
3. How long does banana bread last? It can last covered at room temperature for up to two days, in the fridge for about a week, and can be frozen for up to three months.

Enjoy baking this delicious Best Moist Banana Bread, and happy eating!